Seafood Omelettes with Creamy Cheese Sauce

    Seafood Omelettes with Creamy Cheese Sauce


    14 people made this

    Thin omelettes are wrapped around a crab and prawn filling, then served with a Cheddar cheese sauce. Perfect for a special brunch.

    Serves: 3 

    • Filling
    • 60ml chicken stock
    • 1 tablespoon Dijon mustard
    • 60ml thickened cream
    • 30g butter
    • 180g fresh or tinned crab meat
    • 200g small, cooked and peeled prawns
    • Sauce
    • 60ml thickened cream
    • 1 teaspoon Dijon mustard
    • 125g Cheddar cheese, grated
    • dash nutmeg
    • salt and pepper to taste
    • Omelettes
    • 4 eggs, beaten
    • 60ml thickened cream
    • salt and pepper to taste

    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Filling: in a saucepan, stir the mustard into stock until dissolved. Bring to a simmer over medium-high heat, then add cream and butter.
    2. Reduce heat to medium and simmer until reduced by half. Stir in crab and prawns; keep warm over low heat.
    3. Sauce: In a small saucepan, warm cream and mustard over medium heat. Once hot, whisk in the grated cheese gradually to make a smooth sauce. Season with nutmeg, salt and pepper. Keep warm over low heat.
    4. Omelettes: In a bowl, whisk eggs and cream together until smooth. Season with salt and pepper.
    5. Heat a 20cm non-stick frypan over medium heat, and brush lightly with oil. Pour a little of the egg mixture into the hot pan and swirl to make a thin, even layer.
    6. Cook until egg sets then flip over and cook for a few seconds more until firm on the other side. Repeat process making 6 thin omelettes in total.
    7. Spoon some of the seafood filling into the lower half of each. Roll up and serve with the warm cheese sauce.

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    Reviews (1)


    Wow - this was awesome! I did not make the cheese sauce (too much work so early in the morning) or use prawns - but followed the recipe - adding only some fresh chive to the eggs - and it was rich and lovely. I had some crab that my husband brought home from Alaska and we were saving for a special occasion. It is always a risk making something for the first time when using expensive ingredients. All I can say that the crab was not wasted on this dish - it was perfect for showing off the decadent nature of the seafood. It was lavish and heavenly. Many thanks for a great recipe!!!!!!!!! - 29 Sep 2008

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